Crunchy Rainbow Vegetable Wrap with Herb Cashew Spread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Rainbow Vegetable Wrap with Herb Cashew Spread

YOUR SOLIN GENERATED RECIPE

Crunchy Rainbow Vegetable Wrap with Herb Cashew Spread

Enjoy a vibrant, nutrient-packed wrap bursting with crunchy rainbow vegetables and marinated tofu, all tied together with a luscious, herb-infused cashew spread. Each bite offers an exciting mix of textures and flavors, from the soft whole wheat tortilla to the crisp red bell pepper, carrot, cucumber, and fresh spinach, balanced perfectly with a protein boost from tofu and chickpeas.

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NUTRITION

601kcal
Protein
34.9g
Fat
22.5g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (60g)

6 oz firm tofu, grilled

1/2 cup cooked chickpeas (82g)

1 medium red bell pepper, sliced

1 medium carrot, julienned

1 half cucumber, sliced

1 cup spinach leaves

2 tbsp raw cashews (16g each total ~32g) for herb spread

1 tbsp lemon juice

2 tbsp fresh herbs (parsley & basil)

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and slice into 6 oz pieces. Marinate with your favorite seasonings if desired.

  • 2

    Grill the tofu over medium heat until lightly browned and heated through, about 4-5 minutes per side.

  • 3

    In a small blender, combine raw cashews, lemon juice, and fresh herbs. Blend until a smooth spread consistency forms, adding a splash of water if needed.

  • 4

    Prepare the vegetables: thinly slice the red bell pepper, julienne the carrot, slice the cucumber, and lightly wash the spinach leaves.

  • 5

    Warm the whole wheat tortilla briefly in a dry skillet or microwave to make it pliable.

  • 6

    Spread the herb cashew mixture evenly over the tortilla.

  • 7

    Layer the grilled tofu, cooked chickpeas, and the assorted vegetables over the spread.

  • 8

    Roll up the tortilla tightly to form a wrap, slice in half if desired, and serve immediately.

Crunchy Rainbow Vegetable Wrap with Herb Cashew Spread

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crunchy Rainbow Vegetable Wrap with Herb Cashew Spread

YOUR SOLIN GENERATED RECIPE

Crunchy Rainbow Vegetable Wrap with Herb Cashew Spread

Enjoy a vibrant, nutrient-packed wrap bursting with crunchy rainbow vegetables and marinated tofu, all tied together with a luscious, herb-infused cashew spread. Each bite offers an exciting mix of textures and flavors, from the soft whole wheat tortilla to the crisp red bell pepper, carrot, cucumber, and fresh spinach, balanced perfectly with a protein boost from tofu and chickpeas.

NUTRITION

601kcal
Protein
34.9g
Fat
22.5g
Carbs
71.4g

SERVINGS

1 serving

INGREDIENTS

1 whole wheat tortilla (60g)

6 oz firm tofu, grilled

1/2 cup cooked chickpeas (82g)

1 medium red bell pepper, sliced

1 medium carrot, julienned

1 half cucumber, sliced

1 cup spinach leaves

2 tbsp raw cashews (16g each total ~32g) for herb spread

1 tbsp lemon juice

2 tbsp fresh herbs (parsley & basil)

PREPARATION

  • 1

    Press the tofu to remove excess moisture and slice into 6 oz pieces. Marinate with your favorite seasonings if desired.

  • 2

    Grill the tofu over medium heat until lightly browned and heated through, about 4-5 minutes per side.

  • 3

    In a small blender, combine raw cashews, lemon juice, and fresh herbs. Blend until a smooth spread consistency forms, adding a splash of water if needed.

  • 4

    Prepare the vegetables: thinly slice the red bell pepper, julienne the carrot, slice the cucumber, and lightly wash the spinach leaves.

  • 5

    Warm the whole wheat tortilla briefly in a dry skillet or microwave to make it pliable.

  • 6

    Spread the herb cashew mixture evenly over the tortilla.

  • 7

    Layer the grilled tofu, cooked chickpeas, and the assorted vegetables over the spread.

  • 8

    Roll up the tortilla tightly to form a wrap, slice in half if desired, and serve immediately.